But despite its spacious interior, wall-hugging mural and a penchant for playing jazzy hip hop during service, Ramen Samurai still shares plenty of common ground with the famed ramen-yas of Japan. The noodles are made in-house, as are the components for the restaurant’s broths – the stocks, the all-essential tare (TA-ray) that season each bowl – and customers can customise their bowls to the finest detail, right down to how long the noodles are cooked.

Ramen styles range from well-established styles such as a Hokkaido-style miso and sweetcorn number to more adventurous house creations: think black garlic ramen as well as a “devil’s ramen” brimming with Korean chilli powder. The bowls are as big in size as they are in flavour.

Noodles aside, donburi (rice bowls) topped with curry, deep-fried katsu and the same chashu served with the ramen strike further blows for Japanese comfort dining. Supple house-made gyoza serve as another menu go-to while a small selection of sake and other Japanese beverages is worth investigating.